185 thoughts on “Dhokla (Suji – Semolina)”

Hello Aunty,
Can you please post receipe for making besan dhoklas like we get in the market with a sweet taste(they have sugary water) in it.My husband loves it and I really want to try it out.
I searched other sites but i am so used to yours that i want a receipe from you.
Thanks in advance Aunty.

I did try making the dhokla a couple of times. It did turn a bit hard the first time becos i probably overcooked it but the second time it was nice and fluffy.I think it also depends on the constituency of the mixture .

Dina, your bread machine could be defective or maybe you’re putting too much dough in for what the machine can adequately bake. Also, check that you are using the correct settings for the amount of bread you are baking. Just some ideas to check.

Hi aunty! I love all your recipes. The best part about your recipes is that you make it simple by not adding too much masala. You know how much is good!
I have a doubt about this dhokla recipe, I wanted to know why you haven’t added besan to it? I do not want to add besan to dhokla and most of my friends say that besan is necessary to make dhoklas? Can you please tell me why?

This is Rava Dhokla so that is why its is made with Rava/Sooji. Traditionally in Gujarat, Dhokla is made with Besan. Manjula Aunty gave us another version of dhokla which is lighter than the Besan version.

Thanks a lot for your recipes! They are much more easier than some other sites that I had viewed before and you
cook eveything so easily and also by using the utensils which many wouldn’t be having, ie, like the dhokla sets. You especially
make all the dishes considering people who are not able to get a lot of things and your recipes are also not very very spicy but
the tastes are just great!
Thanks once again Manjula.

hello aunty,
how ru? i have tried ur cabbage kofta,palak panner,pav bhaji…..its very interesting to cook
for new learners…….this website is very useful aunty..thank u very much……how to do baking recepies and garam masala….
can u plz tell me……so kind of u in creating such beautiful recepies

Dear Manjulaji,
Its a pleasure watching you churn out these tasty and healthy recipes. I usually opt for food that does not have much oil and I think most of your recipes are lean and healthy.
Thank you so much for sharing your culinary expertise with newbies like me.

I tried the dhokla recipe but it did not rise at all. Does it make a difference if you use 0 fat yogurt or regular fat yogurt?
I can’t think of any other reason why it wouldn’t rise. I followed the recipe exactly.

Hello Manjula Aunty…
Can you please share a video of Khamman Dhokla. Made with besan..
I have tried it many times and it always comes so dry…
I have tried so many versions and none has come out correctly.

Thanks for your prompt reply Aunty. But I currently live in Sweden and when asked so many Asian stores here, they look strange at me! Is there any way i can make Dhoklas. I tried putting baking soda and baking powder and tried but it turned out tasty for a idli and not exactly dhoklas!

Hi Mnajula Aunti
Namaste!!
I have made some of ur recipies and my family like it very much, Thanks for that. Can u please help me how to make dosha? pls tell me or add in ur recipies, so that i can make it. Thanks

hi
I have been following your receipes and it comes out so good. Thanks for posting good receipes but can you also give us
receipe for making khaman with gram fluor, i have tried so many times but i could not make it properly.

When I tried making this, it gave a good rise in the middle of the pan but when I inserted the fork, it didn’t get cooked so I left them to get cooked for 15 to 20 more minutes. I am not sure what went wrong…

Thanks for the recipes . I like your cooking recipies . My cousin Renu told me about your website. Your method of cooking and is great and easy to learn for the beginners too. Thanks for showing each step patiently. I am going to try making a few dishes especially desserts like gulabjamun, rasmalai, and the snacks like khasata katchoris. Actually I tried rasmalai… but it was not that soft ….is it because the paneer was left on the stove for long time?….How to make them more soft…Awesome cooking website!!!

Hello Nita
Here is a tip to keep the paneer soft.
As soon as the milk separates from the whey turn off the stove and put some ice cubes in that to stop the cooking process. It will not only stop the cooking process but will also make it easier to handle the paneer. Also I usually knead the paneer in a food processor. It keeps the paneer super soft.
These tips works for me hope it works for you too.
Good Luck

Hello Aunty
Nice recipe will definitely try it….Also can you please show us how to make khandavi and post some more recipe with rice,like tomato rice, green rice and of course veg pulao….thanks so much for all your superb yet simple recipes….you are the best….

I am a Gujarati making traditional style dhoklas since quite a few years now…so you can trust this recipe as its tried & tested…

3 cups regular rice
1 cup udad dal
1/2 cup chana dal

mix all the above, wash & soak for 5-6 hours.

grind the above mixture in a mixer to an idli batter like consistency.

if you have sour buttermilk, add buttermilk while blending instead of water.

if you have dahi, make the batter by mixing water in the mixer, then add about 2 cups dahi & mix well.

buttermilk or dahi is added to help in fermentation & make dhoklas softer.

mix all the above & let it ferment for 6-8 hours.

this makes about 6-7 plates of dhokla, so if you want to make less plates, freeze the additional fermented dough at this point & use it later.

for the mixture that you want to use right away, add salt to taste, pinch of turmeric powder, green chilli paste, garlic paste, ginger paste (ratio is 3:2:1 spoon), pinch of soda or eno. when you taste the batter, it should hv taste of all the flavors slightly more than you wish as the flavors reduce a bit while steaming.

after greasing the plate & adding the dhokla batter, i also like to sprinkle little red chilli powder on the top of the batter for better flavor.

hello manjula aunty,
thanks a lot for sharing your receipes with us , Itried most of ur recps and they came out really well ,thanks for all ur efforts .i want to knw the receipe for regular dhokla made with besan ,can you pls share tht will us.
thank u
we all love you

Hello Aunti – Love all your food! Really helps to see how to make it. Can you show how to make the regular Dhokla with chana dal and rice, tur dal? I see a lot of recipes for khaman and suji but no regular dhokla recipe which is the one I love and it is also low fat and low sugar and very nutritious. Thank you Love your site.

Hi Lakshmi,
I can answer half of your question. I put 3 to 4 katoris (little stanless bowls) on the bottom of my pressure cooker because my cake rack is too large.
The katoris will bobble around a little during boiling, but it works great!
Jaya 🙂

Can I use pressure cooker to steam the dhokla? I dont have a cake rack or a cake basin? Can I use the pressure cooker utensil and steam it inside it without using weight? And also I dont have ENO, can I use baking soda instead?

Hi Ayesha,
Yes, it’s the same stuff used for an upset tummy! You add it after the batter has set for an hour as stated in the recipe. When you add it the batter comes to life as the baking soda and citric acid cause the batter to rise and puff. I found it amusing. If you have kids around you can show them the “magic”. Anything to keep cooking fun right? 🙂

dear aunty / jaya di
the eno that u hav used here in the recipe… is this the regular eno that u get at chemist shop, used as an antacid???
also, can u plz post the recipe for besan dhokla and khandwi too…
thanks n regards
ayesha.

Hi Ashima,
The list of English/Hindi translations just for cooking can get quite long. I have a cookbook with a really complete list of translations in the back of the book. If you can, visit the cooking section of a large book store and flip through the Indian cooking books for one that has a good list of translations.

The best cook book I have for translations is “The Art of Indian Vegetarian Cooking” by Yamuna Devi. If you are in the US it should be an easy book to get.

If you have any pressing English cooking words that you would like to know the Hindi for, post them in a reply and we’ll try to help you.

Namaste aunty….must say you are doing a wonderfull job..and the recipes are so delicious..and when we watch its much easier to follow and few chances of mistake..i haven’t tried any of your dishes..since i have just seen it..but will surely try all of them..i have made besan dhokla many times..and with your help now its time for suji dhokla..but anuty one request to you..can you also please translate all the ingreidents also in hindi…?? just the ingrediants..please aunty..because some names are very difficult to understand….please..
thankss….

ENO is sold as ENO Fruit Salt. It is white powder that is a mix of Sodium Bicarbonate (46.4%), Citric Acid (43.6%), Sodium Carbonate (10%). GlaxoSmithKline makes this product.
It was invented by James Crossley Eno (1827-1915) in England in 1850s. (ok more info that you were looking for, but there really was a Mr. Eno behind the name!)

hello manju aunty,me& my freind swati are interested in watching your receipes.we like the way of excellent step by step presentation,which makes the recipes looks easy to make..can you plz show us some receipes of pudding & cakes..thanks 🙂

Thank you for your recipes. We enjoy your way of cooking and learning a lot from you. Bhindi Masala was done according to you recipe and it was absolutely DELICIOUS! But… One thing that we’d never forget. Eyes of Indian store owner when we asked for the hing/asafetida :-))) Today we are working on Dhokla. Wish us good luck 🙂

Dear Manjula,
I love your website. Thank you for sharing the good recipes.
I made dhokla and the first time, it turned out nice and fluffy. I made them again twice and both times, it was not fluffy. Can you let me know how I can make the dhoklas fluffy.

Dear Manjula-ji
Aapney to kamaal kar diya. Fantastic presentation and easy to follow steps.
I am going to try all the recipes one by one.
You are doing a great service to us indians living away from home. You
also remind me of my Mom.
Pratibha

hello manjula ji ur racipes r so gud.i had try some of them.but now i want 2 know that is it the racipy of dry dhokla or paani wala ?coz i want 2 make dry one.so plz tell me that which one it is.thanx 4 helping us in cooking by ur gr8 experience.waiting 4 ur answer…………. bye

Dear Manjula,
I love Indian cooking, but have so far only learned from books. Thank you for showing me how it is done. Now I have a better understanding of how things should look and feel as I cook them. I have made dokla three different ways, but I think your recipe makes the most sense.
You are a terrific teacher.

I LOVE your style! You are the embodiment of gracious Indian lady. You also make everything seems soo easy and inspire me to cook more. You remind me of my mother who lives far away in India. When I miss home in India a lot, I sometimes watch your video and feel great again. Thanks!

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Manjula, I got the best compliment this evening. I was making your Mattar Paneer, and as it was simmering, a representative for the electric company paid us a visit. He was Indian, and he immediately said "This smells like my mother's cooking." -Hattie H.